Quince And Apple Crisp

• Crisp
• 6 tablespoons cold unsalted butter, cut in to pieces, plus more for dish
• 1 cup all purpose flour (or gluten-free flour blend)
• 2/3 cup granulated sugar
• 2/3 cup dark brown sugar
• 2 pinches salt
• 1 cup Poached Quince (see recipe below)
• 4 cups peeled, cored and sliced apples
• 1/2 cup fresh cranberries
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• soft whipped cream, for serving
• Poached Quince
• 1 pound quince (2 large), peeled, cored and cut in to quarters
• 1/4 cup granulated sugar
• 1 strip of lemon zest, peeled with a vegetable peeler
• 1/2 vanilla bean
• 2 star anise, whole
• 3-4 cloves, whole
• 2 inch piece of ginger, peeled and cut in to 1/2-inch slices

1. Preheat oven to 350 F. Generously butter an 8" X 8" baking dish.
2. In a medium bowl mix the flour, sugars and salt. Add the butter to the bowl and combine using a pastry blender until butter is the size of peas.
3. Toss quince, apples, cranberries, cinnamon and lemon juice a large bowl. Pour in to prepared baking dish.
4. Spread crisp topping over fruit. Set baking dish on a rimmed baking dish and place in preheated oven. Bake until topping is golden and fruit is bubbling, about 45 to 55 minutes. Serve with soft whipped cream.
5. Place all ingredients in a medium saucepan along with two cups of water. Bring to a boil, reduce heat to a simmer and partically cover. Simmer until quince is very tender and turns a rosey color, and liquid becomes syrupy, about 45 minutes. Quince will be very soft, almost like a paste.
6. Poor off syrup and save for another use (great for cocktails or over yogurt). Yields about one cup of fruit.

cold unsalted butter, flour, granulated sugar, dark brown sugar, salt, apples, fresh cranberries, cinnamon, lemon juice, whipped cream, quarters, granulated sugar, lemon zest, vanilla bean, anise, ginger

Taken from food52.com/recipes/39224-quince-and-apple-crisp (may not work)